No Meat? No Problem! Try these delicious dishes

Instead of vowing to follow a strict diet or workout plan for my New Years resolution, I’ve decided cut down

Heather Holland

on eating meat. I will try not to eat red meat, pork or poultry but will still enjoy seafood because I’ve never met a crab cake I didn’t like.

My resolution won’t be too difficult to follow because I’ve never really had a taste for meat; heck, I’ve never even had a hamburger. Plus, meat is expensive. I can’t afford to buy the stuff! Did anyone else watch his or her family devour an $80 beef roast at Christmas?

There are a few fast food temptations that will be hard to leave behind, but there are so many equally appealing soy based products that allow you to cook without meat while retaining the flavor. I suggest Morningstar Farms products over Boca products, and Meijer has a great selection of both for super low prices. Look for it in the freezer aisle.

If you’re looking for a great vegetarian meal when you go out, I recommend the Japanese Pan Noodles with tofu from Noodles & Company.

Surprise someone you know by making one of these dishes without telling them they’re not eating meat. I promise they won’t know the difference.

“Chicken” Parmesan
1 Morningstar Farms Chik’n patty, original flavor
½ cup spaghetti sauce
¼ cup shredded mozzarella cheese
1 cup cooked spaghetti noodles
Cook chicken patty in oven as directed. Top with sauce and cheese and bake until cheese melts, about 3 to 5 minutes. Place patty on top of cooked noodles.

White Bean Chili
1 pound dried navy beans
1 large onion, diced
2 garlic cloves
5 to 6 cups chicken broth
1 ½ teaspoons cumin
1 teaspoon oregano
1 pound precooked Morningstar Farms Chik’n strips
Bring broth to a boil and cook beans for 2 minutes. Reduce heat and add all other ingredients except soy chicken. Simmer for 1 1/2 to 2 hours. Add chicken, cover and simmer for 10 to 15 minutes.

Meatless Lasagna
14 1/2 oz. diced Italian style tomatoes
14 oz. spaghetti sauce
8 ounces Morningstar Farms burger crumbles (ground beef replacement)
8 ounces lasagna noodles, uncooked
16 ounces fat-free cottage cheese
¾ cup mozzarella cheese
2 tablespoons Parmesan cheese
2 tablespoons chopped parsley
Combine tomatoes, spaghetti sauce, and burger crumbles in a large mixing bowl. Mix well. Spread 1/3 of tomato mixture in bottom of 11 x 7-inch baking dish. Arrange 1/2 of the uncooked noodles over the sauce. Spread half of the cottage cheese over the noodles. Top with another 1/3 of the sauce. Repeat using remaining noodles, cottage cheese, and sauce. Cover with aluminum foil.
Bake at 350° F for 50 minutes. Uncover and sprinkle with Mozzarella and Parmesan cheeses. Return to oven uncovered for 5 minutes to melt cheese. Let stand for 10 minutes, sprinkle with parsley and serve.
Shrimp Enchiladas
This recipe does not call for a sauce on top, but you can double the amount of the cheese sauce and put half on top.

¼ cup red or yellow pepper, diced
½ cup onion, divided
¼ cup green pepper, diced
3 tbsp. butter, divided
¼ tsp. oregano
¼ tsp. salt
1/8 tsp. garlic powder
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
¼ cup and 2 tbsp. heavy cream
1 ½ tsp. all-purpose flour
1 ½ cups shredded Monterey Jack cheese, divided
¼ cup sour cream
¾ lb. shrimp, peeled and deveined
1 cup tomatoes, diced
6 flour tortillas
Melt 2 tbsp. of butter in a skillet over medium high heat.  Add peppers and ¼ cup of onion to the skillet and sauté until crisp-tender.  Add oregano, salt, garlic powder, cayenne powder, black pepper, cream and flour; blend well. Lower heat to medium and cook until slightly thickened.  Add ¾ cup shredded cheese and stir until melted.  Add sour cream and stir to blend.  Set aside.
In a skillet, melt the remaining tablespoon of butter.  Add shrimp and remaining ¼ cup onion to the skillet and sauté shrimp until pink.  Remove shrimp from pan with a slotted spoon and chop; return to the skillet.  Add tomatoes and all of the cheese sauce.
Preheat the oven to 350°.  Grease an 8×8” baking dish.  Spoon some shrimp mixture onto a tortilla.  Sprinkle with some of the remaining shredded cheese.  Roll up tightly and place in the baking dish, seam side down.  Bake for 30 to 35 minutes.

By Heather Holland
Western Herald

Short URL: http://www.westernherald.com/?p=2988

Posted by HeraldAdmin on Jan 7 2009. Filed under Recipe, Weekend Scene. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

Cody Kimball
Web Manager: I'm a Communication Student at WMU, a SCUBA Diver, Boater, Ordained Minister, Notary Public, Web Designer, Film Maker, DJ, and of course a Journalist. Born and raised in Port Huron, MI and a graduate of SC4. http://www.codykimball.com